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Jan 17, 2018
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Asian Pear Chutney
Serves 2 cups
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Courtesy of Blue Ginger: East Meets West Cooking With Ming Tsai by Ming Tsai and Arthur Boehm
September 2009

This chutney is especially good with pork and chicken, but would also be good spread on crostini as an appetizer. The original recipe paired the the chutney with a crispy, spicy duck breast.
Read the article: A sweet (local) surprise


1 Tbsp. canola oil
1 cup diced sweet white onions
2 tsp. sambal oelek*
1/4 cup minced fresh ginger
2 large or 3 small Asian pears, peeled, cored and diced
½ cup rice wine vinegar
Salt and pepper to taste
½ cup apple juice
2 tsp. fresh-squeezed lime juice
Zest from 1 lime, cut into thin slivers


• Heat a heavy-bottomed 2- or 3-quart saucepan over medium-high heat. Add the canola oil and heat until it begins to shimmer.
•Add the onions, sambal oelek and ginger. Sauté 8 to 10 minutes.
• Add the pears and the vinegar. Stir to combine, lower the heat to medium and cook for another 10 minutes. The vinegar should reduce by half.
• Taste and, if necessary, add salt and pepper.
• Pour in the apple juice and stir. Reduce the heat to low and cook for an additional 20 to 25 minutes. The pears should be soft but not mushy; you want to see the chunks of pear.
• Remove from the heat and stir in the lime juice.
• Cool to room temperature. Place the chutney in a serving dish and top with lime zest strips.

* Sambal oelek can be very hot. Taste carefully – a very small bit on the tip of the spoon with no seeds – to see if you want to adjust for heat.

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